Baccala Salad (Salt Cod Salad)

Soaked and gently poached salt cod flaked and tossed with celery, black olives, roasted red peppers, parsley, garlic, lemon and olive oil. A Christmas Eve classic. Serves 8.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoNo added sugar

Contains: fish. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 15 min
  • Soak 2 days
  • Total 2 days 35 min
  • Yield 8 servings
  • Level Intermediate

Updated

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Platter of baccala salad with flaked salt cod, celery, black olives, red peppers and lemon

Baccala, dried salt cod, is the heart of the Italian-American Feast of the Seven Fishes on Christmas Eve. Soaked for two to three days to remove the salt, then gently poached, it turns tender and flaky with a clean, mild flavor.

This bright salad tosses the cod with crunchy celery, olives, roasted peppers and plenty of lemon and olive oil. It is best made a few hours ahead.

Instructions

  1. Soak the cod. Rinse the salt cod, then soak in a large bowl of cold water in the refrigerator for 48 to 72 hours, changing the water 3 times a day. Taste a small piece; it should be only mildly salty.
  2. Poach. Put the cod and bay leaf in a pot of cold water, bring just to a simmer and cook gently 10 to 15 minutes, until the fish flakes easily. Drain and cool.
  3. Flake. Break the cod into bite-size flakes, removing any bones or skin.
  4. Dress. Toss with the celery, olives, peppers, garlic and parsley. Whisk the oil, lemon juice and pepper flakes, pour over and toss. Season with black pepper; it should not need salt.
  5. Chill and serve. Refrigerate at least 1 hour for the flavors to meld. Serve cold or at room temperature with lemon wedges.

Nutrition per serving (estimated)

350Calories
2 gCarbohydrates
<1 gFiber
1 gNet carbs
54 gProtein
13 gFat

Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-freeDairy-freePaleo-friendlyBudget-friendlyNo added sugar

Tips

  • Look for thick, white center-cut salt cod at Italian markets around Christmas.
  • Taste before seasoning; well-soaked cod should still be lightly salty.

Storage and leftovers

Make ahead

Refrigerate, covered, up to 3 days. It tastes even better the next day; let it stand 20 minutes at room temperature before serving.

Questions about this recipe

How long do I soak salt cod?
48 to 72 hours in the refrigerator, changing the water 3 times a day.
What other dishes are in the Feast of the Seven Fishes?
Common choices include fried smelts, fried calamari, linguine with clams, shrimp scampi, baked stuffed fish and seafood stew.

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